7/03/2012

Patriotic Poke Cake

Some of you may remember the Strawberry Poke Cake featured on my blog in May. Hopefully some of you made and enjoyed it, because it was a big hit around here. In getting my Declaration of Independence juices flowing in the days leading up to the 4th of July, I felt compelled to make something delicious and apropos of our nation's 236th birthday.

One might say the result exploded with color and flavor. We will be saluting the genius of the Founding Fathers with forkfuls of appreciation for their efforts before watching fireworks. I hope you do the same.

Oh, and for those of you who enjoy my Sunday dinner menus or those looking for a little inspiration--- I will be hosting a holiday/early birthday get together with family and friends tomorrow. Our menu will be as follows...

Position a rack in the center of the oven and preheat the oven to 350° F. Butter and flour two 9-inch round baking pans; set aside.

In a medium bowl, whisk together the flour, baking powder and salt. In a separate medium bowl, whisk together the buttermilk and egg whites.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until they are light and creamy, about 3 minutes. Add the vanilla and scrape down the sides of the bowl; beat again. Add one-third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk-egg mixture, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter evenly into the prepared baking pans and smooth the top with a rubber spatula. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool completely in the pans on a wire rack, at least one hour.

For the Syrups
In a medium saucepan over medium-low heat, cook the blueberries, 3/4 cup water, and 2 Tablespoons sugar, partially covered, until blueberries are softened, about 8 minutes. Strain through a fine-mesh sieve set over a medium bowl; discard solids. Whisk berry-flavored gelatin and food coloring into the juices and cool slightly, about 15 minutes. Repeat cooking and straining using strawberries, remaining water, and remaining sugar. Whisk strawberry -flavored gelatin into juices and cool slightly, about 15 minutes.

Using a skewer, poke 25 holes in the top of each cake, twisting gently to form larger holes. Pour cooled blueberry syrup over one cake layer. Repeat with cooled strawberry syrup and second cake layer. Cover cakes with plastic wrap and refrigerate until gelatin is set, at least 3 hours or up to 24 hours.

For the Topping
In a large chilled bowl, beat cream, sugar, and stabilizer until soft peaks form; refrigerate until ready to use.

Run knife along interior edge of pans. Invert blueberry cake onto a wire rack, then flip the cake right side up onto a serving platter. Spread 1 cup of cream over top. Invert strawberry cake and place, right side up, on whipped cream. Spread remaining whipped cream over top and sides of cake. Cake can be made and refrigerated up to two days in advance. Enjoy!

Source: Cake Adapted from Baking from My Home to Yours by Dorie Greenspan, and cookscountry.com

We had such a wonderful time with you and the family and friends yesterday! Everything was delicious. The cake was amazing. It was perfect for the occasion and for such a hot day. It was full of flavor and not heavy. It was beautiful as well. Thanks for another memorable evening.

YUM!!! Pinned! I know it's an older recipe, but I’d love for you to share this at my Saturday Dishes Link Party this weekend! It’s a themed link up & this week’s theme is Memorial Day & Grilling! Feel free to share other posts that fit the theme as well if you have them! (: